Take your wings to another level with these easy Crockpot bourbon wings. Made in the slow cooker, these sticky maple bourbon wings are the perfect mix of rich, sweet, and tangy.
3poundschicken wingstips removed, flats and drumettes separated
1tablespoonbutter or margarine
½cuponiondiced
1tablespoonminced garlic
1cupketchup
¾cupbourbon
½cupmaple syrupreal is best, but pancake syrup will work
½cupbrown sugar
¼cupapple cider vinegaror white vinegar
2tablespoonsWorcestershire sauce
1teaspoondry mustard
Instructions
In a saucepan, melt butter and add onion. Cook for 4 minutes, then add the garlic and cook 1 more minute.
1 tablespoon butter, ½ cup onion, 1 tablespoon minced garlic
Add the ketchup, bourbon, maple syrup, brown sugar, vinegar, Worcestershire sauce, and mustard. Cook for 5 more minutes.
1 cup ketchup, ¾ cup bourbon, ½ cup maple syrup, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon dry mustard
Place the wings in the Crockpot, pour the sauce over the wings, and stir to coat.
3 pounds chicken wings
Place the lid on the Crockpot and cook on HIGH for 2 to 3 hours, until wings are cooked through (to 165℉).
Turn the broiler to 400℉.
Cover a large cookie sheet with tinfoil. Remove the wings from the sauce, then place them on the pan.
Place wings under the broiler until lightly crisped on one side (about 3 minutes); then flip and crisp the other side. Remove from oven.
Place the sauce in a pan over low heat, simmer, and reduce until thickened to your liking for a dipping sauce.
Serve with ranch dressing and the rest of the bourbon sauce.
Notes
Add an extra ¼ cup bourbon for more flavor.
The wings are best served as soon as they are ready, but you can reheat leftovers in the oven at 350F for 10 to 15 minutes.
The maple can be swapped for honey if you prefer.
Storage: Store Crockpot bourbon wings in an airtight container in the refrigerator for 3 days, or freeze for 3 months.